Chicken Yok Recipe: Indulge in This Delightful Soul Food Dish
Yok is a flavorful meal perfect for those chilly afternoons. With origins going as far back as the early 20th century, it is considered to be a fusion of Chinese-American and African-American cuisine.
Yok or yock is short for yock-a-mein, which loosely translates to "a box of yock." It is a soup-based dish comprising lo mein noodles, broth, soy sauce, meat of your choosing, and a hard-boiled egg.
Its origins have been traced back to the arrival of Chinese immigrants in the United States, particularly Virginia, during the early 20th century.
At the time, Virginia state law prohibited Chinese immigrants from opening restaurants anywhere but in African-American communities. They introduced yok to African-Americans, who then took the recipe and infused it with their own flavors.
Today, this meal is offered in various parts of America and has produced several variations. However, this article will focus particularly on the Chicken Yok recipe. Below, you'll find the ingredients and instructions to assist you in preparing this dish at home. Happy cooking!
Chicken Yok Recipe
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Creole seasoning or chicken seasoning
- 1 tbsp minced garlic
- 2 bags of lo mein noodles
- 4 cups chicken broth
- 1 cup water
- 2 tsp chicken bouillon
- 1 pound chicken thighs
- 1 green bell pepper
- 1 red bell pepper
- 1 whole onion (medium-sized)
- ¼ cup green onions
- 2-3 boiled eggs
- soy sauce
- hot sauce
1. Grab a cutting board, julienne your red and green bell peppers and onion, and set them aside.
2. Take your chicken and trim off any fat, then slice it into evenly-sized strips.
3. Add olive oil to your wok or pan and set your stove to medium heat.
4. As soon as the oil begins sizzling, add your chicken strips and season them with Creole seasoning and salt. If you don't have Creole seasoning, regular chicken seasoning will do.
5. As your chicken sears, start preparing your eggs. Place them carefully in a small pot and fill it with water. Ensure the water covers the eggs by at least an inch.
6. Set the stove to high heat and wait until the water comes to a boil, then cover the pot with a lid.
7. Wait about nine minutes before removing the eggs from the pot, then transfer them into a bowl of cold water. Allow the eggs to cool for about 15 minutes before you remove the shells.
8. Keep an eye on your chicken as it cooks while you prepare your eggs, stirring so it cooks on all sides. It may have begun to brown by now, so it's time to add your julienned vegetables and minced garlic.
9. Keep an eye on your pan as your vegetables cook here, too. In the meantime, prepare your lo mein noodles.
10. Follow the instructions on the packet and ensure your lo mein noodles are cooked al dente.
11. Once your chicken and vegetables are cooked, add chicken broth, Creole seasoning, black pepper, chicken bouillon, and some water. Stir the contents and allow them to simmer for approximately ten minutes.
12. Afterward, add your cooked lo mein noodles and turn off the heat.
13. Plate your chicken yok and garnish with boiled sliced in half and top it with chopped green onions, soy sauce, hot sauce, and ketchup.
It's worth noting that while many recipes use lo mein noodles, others opt for spaghetti noodles. Alternatively, if you don't feel like chicken, you can always go for other meats, including beef, pork, and even shrimp.
In the meantime, now that your edible masterpiece is finished, you can indulge.
Mastering Dave’s Hot Chicken Sauce Recipe is another great idea for lunch. Enjoy!